Breakthrough Breakfasts : Strawberry Yogurt Flip
This recipe is taken from the 1988 Milk Calendar. This is the Breakthrough Breakfasts : Strawberry Yogurt Flip recipe.
- Prep: 5 min
Ingredients
- 1 cup (250 mL) Milk
- 1/2 cup (125 mL) strawberry yogurt
- 1 egg
- 1/3 cup (80 mL) frozen orange juice concentrate thawed
- 1 cup (250 mL) fresh or frozen strawberries sliced
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Preparation
Combine ingredients in a blender container. Cover and blend at high speed until smooth. Serve in three glasses.
Tips
Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
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Nutritional information
Per serving| Energy: | 180 Calories |
| Protein: | 7 g |
| Carbohydrate: | 27 g |
| Fat: | 5 g |
| Fibre: | 1.5 g |
| Sodium: | 80 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 16 % / 181 mg |
| Vitamin C: | 138 % |
| Vitamin B12: | 35 % |
| Vitamin D: | 22 % |
| Riboflavin: | 19 % |
